Chocolate Hazelnut Fudge (Torrone alla Nutella)

Ingredients

• 300g hazelnuts
• 250g dark chocolate
• 300g milk chocolate
• 1/2 glass whole milk
• 2 tablespoons wildflower honey
• 1.5 tablespoons flour
• 1 pinch cinnamon

Instructions

1. Toast the hazelnuts in a preheated oven at 200°C for about 10 minutes.
2. Break the dark chocolate into pieces.
3. Melt the dark and milk chocolate together, either in the microwave or using a bain-marie, until you obtain a smooth and homogeneous cream.
4. When the chocolate is still warm, add the toasted hazelnuts, milk, honey, and flour.
5. Add a pinch of cinnamon.
6. Mix everything quickly to prevent the chocolate from solidifying.
7. Line a baking dish with parchment paper and pour the mixture into it.
8. Spread it out with a spatula.
9. Tap on the work surface to compact it.
10. Let it cool completely at room temperature.
11. Remove from the mold and cut into bite-sized pieces.